Ingredients:

For the cream

• 3 tablespoons 00 flour
• 3 egg yolks
• 3 glasses of milk
• 3 tablespoons of brown sugar

For the rest

• 2 sponge cakes
• 500 ml of whipped cream
• 200 ml Ristretto Barocco coffee mix
• 10 crunchy macaroons
• Half a teaspoon of Bourbon vanilla
• 15 g roasted almonds
• Dark chocolate in small pieces
• Cocoa powder

Implementation:

Beat three egg yolks with three tablespoons of brown sugar in a bowl, then gradually add three tablespoons of flour, vanilla and warm milk. Stir the ingredients constantly so that no lumps form. Then transfer the mixture to a saucepan, cooking it over low heat and stirring constantly until it thickens. In the meantime, whip the cream well, once the cream has cooled, add three tablespoons of whipped cream: our chantilly cream is ready. Place a layer of sponge cake cut into squares in the bottom of a Trifle mug, wet the sponge cake with the coffee bitters and then sprinkle the crushed marzipan on top. Then add a layer of Chantilly cream, chopped chocolate and chopped almonds. Now create another layer of sponge cake, coffee, crushed amaretti, chopped chocolate and chantilly cream, finishing with a layer of whipped cream, cocoa powder and crushed marzipan. Refrigerate Trifle Coffee for at least four hours before serving.